Directions

Preheat oven to 350°F. Dip chicken pieces in egg and coat with flour. Heat butter in a large, deep skillet over medium-high heat. Fry chicken until dark brown and crispy on both sides. Place in a shallow roasting pan or glass dish.

Ingredients

Directions

Preheat oven to 425°F. Mix flour, water, and milk thoroughly with a whisk. Add eggs individually, stirring well after each egg has been added. Add salt and stir until the mixture is light and a little bubbly. Prepare a muffin tin by putting half a teaspoon of oil or meat drippings into each of the 12 muffin cups. Fill each cup to halfway with batter and bake for 25-30 minutes or until Yorkshire puddings have risen and are golden brown on top.

Ingredients

*To make your own buttermilk, place 1 1/2 tbsp. white vinegar in a glass measuring jar and fill with milk up to the 1 1/2 cup mark.

Directions

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet at a time, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Makes about 16 medium-sized, fluffy pancakes.

Filling

Icing

Directions

To make dough, place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl, whisk together 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture in the mixing bowl of an electric mixer along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. Switch to the dough hook or a wooden spoon and add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

To make the filling, make sure the butter is softened well (place in the microwave for a short time if necessary). Mix butter with brown sugar and cinnamon.

To make the rolls, roll out dough in the shape of a rectangle about 12 x 14 inches. Spread brown sugar mixture over the surface (it will be slightly thick so you might have to “crumble” it) and use your fingers or the back of a spoon to gently spread it around. Roll up the dough rectangle from the longer side of the rectangle and pinch the edges closed. Score the roll into 12 equal pieces with a knife and then cut into rolls using a piece of dental floss.

Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350 degrees F. When the rolls have finished rising, bake for 15-20 minutes or until light golden brown. The centres of the roll should be set and no longer doughy. If desired, spread with icing while still warm. Makes 12 rolls.

Ingredients

Directions

Heat oven to 400 degrees F. Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs. Combine egg and 4 tablespoons milk. Slowly pour milk and egg mixture into dry mixture, using a fork to combine. If you need the additional 2 tablespoons milk to bring the dough together, add it. Pat the dough into a small circle and cut into 6 or 8 triangles. Brush the top of the scones with a little milk and sprinkle with sugar before baking. Bake for 10-12 minutes or until the scones start to brown slightly on top.

Directions

Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. This recipe also works great made into muffins or 2 smaller loaf pans. Make sure you don’t put too much batter in one pan or it will take too long to cook the middle and the outside will get really dark.

Make your own buttermilk by putting half a tablespoon of lemon juice or white vinegar into a liquid measuring cup. Then fill to the 1/2 cup mark and let sit for 5 minutes.

In a large bowl, cream softened butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.